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Roasted Tomato Chickpea Soup

Roasted Tomato and Chickpea Soup | This vegan Roasted Tomato Chickpea Soup is the perfect creamy soup to warm you on those chilly nights! via /VNutritionist/

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Here's What Happens When You Ask A Vegan Chef To Make You Breakfast

In our new series BuzzFeed Breakfast, we invite a chef to hang out and cook stuff. Then we show you how to recreate what he or she did.

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Stuffed Portobello Mushrooms

NYT Cooking: In this satisfying centerpiece dish from Chloe Coscarelli, the vegan chef and cookbook author, portobello mushroom caps are filled with savory lentil cashew stuffing, topped with a slice of tomato and fresh thyme leaves then baked until golden brown and bubbly. It is hearty fare that will surprise and delight everyone at your table.

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Vegan Quick Biscuits

This simple recipe is an adaptation of one brought to The Times by Chloe Coscarelli, the vegan chef and cookbook author. These delicious biscuits are easy — no rolling or folding required — and the maple “butter” comes together in a snap. (Photo: Jim Wilson/The New York Times)

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Red lentil curry in under 15… yes, please! I recently landed a very large private chef job & I purchased my Instant Pot in preparation. Large, healthy dinners without much thought in mere moments was needed for both our family (as I’ll be traveling weekly) and for my client. I got the Instant Pot in …

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Tikel Gomen : Ethiopian Cabbage Dish

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Ribz vegan ribs Mix dry ingredients: • 1 cup gluten flour • 2 tbsp. tablespoons nutritional yeast • 1 c. tablespoons onion powder • 1 tsp garlic powder ½ tsp • ground ginger ¼ tsp • ground white pepper Mix the wet ingredients: • 1 can (20 ounces) green jackfruit (green jackfruit) in brine or water • ⅔ cup water • 2 tbsp. tablespoons tamari or soy sauce • 1 tsp. tablespoons olive or sesame oil (slightly more for brushing the dough) • 1 c. tablespoons liquid smoke.

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Maple-Roasted Brussels Sprouts With Toasted Hazelnuts

NYT Cooking: In this dead simple recipe from Chloe Coscarelli, the vegan chef and cookbook author, brussels sprouts are roasted at a high heat to bring out the natural sugars and caramelize the edges, then tossed with toasty hazelnuts and a glug of maple syrup.

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my signature fresh cashew milk mozzarella recipe video!

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